Breakfast Taco Casserole
Ingredients
Instructions
- Cook the breakfast sausage until it is done and crumbly.
- Drain off the excess fat (If you used chorizo, drain off LOTS of excess fat).
- In a 9x13-inch rectangular baking pan, start by layering the tater tots on the bottom.
- Then sprinkle the cooked sausage crumbles.
- Then place dollops of the chilies and tomatoes evenly around the pan (I don't drain them, but you can if you want a milder flavor).
- Evenly distribute the cubes of Velveeta.
- Place your 9x13-inch pan into a slightly larger jelly roll pan (has sides) to catch any spills or overflow.
- Now beat the eggs, salt, and pepper.
- Pour the eggs over the tater tots, sausage, and cheese.
- Cover and bake for 30 minutes at 350°F
- The eggs should be soft-set in the middle.
- At this point you can refrigerate the dish.
- Finish by baking uncovered for 15-20 minutes at 350°F.
- Serve with warm corn tortillas, salsa, and sour cream.
- Allow everyone to make their own breakfast tacos, or simply dish and eat.
Nutrition & Diet Analysis (per serving)
428
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).